White Bean & Sweet Potato Dip (great if you have leftover white beans)
1 large sweet potato
2 shallots, cut into 4 pieces each
4 tablespoons olive oil, divided
1 teaspoon sea salt
1/2 – 1 cup white beans, drained (reserve the liquid)
1 to 2 chipotles in adobo sauce (optional)
2 tablespoons lime juice
handful coriander, plus more for serving
1 Roast the sweet potato: Preheat your oven to 450˚F. Peel and cut into 1 1/2-inch cubes.
Place both the sweet potato and shallots on a lined baking tray and toss with 2 tablespoons of olive oil and sea salt. Roast until the sweet potatoes are tender, about 25 to 30 minutes.
2 Make the dip: Place the roasted sweet potatoes and shallots in a food processor or blender along with the white beans, 2 tablespoons olive oil, chipotles, lime juice, and coriander. Puree, adding reserved bean liquid as needed, until the dip is smooth and thick, like a hummus would be.
3 Serve the dip: Serve immediately or refrigerate until needed; serve room temperature or cold. Sprinkle the top of the dip with coriander, and serve with your favourite tortilla chips or an assortment of fresh veg.
*adapted from simplyrecipes.com
2 cups fresh basil, large stems removed
3 tbsp pine nuts
1 large garlic clove, peeled
2 tbsp lemon juice
4 tbsp nutritional yeast
pinch of salt
3 tbsp olive oil
3-6 tbsp water
Add the basil, pine nuts, garlic, lemon juice, nutritional yeast and sea salt to a small blender and mix on high until a loose paste forms.
Add olive oil a little at a time (scraping down sides as needed). Then add 1 tbsp water at a time until the desired consistency is reached – a thick but pourable sauce.
Taste and adjust flavour as needed, adding more salt to taste, or more nutritional yeast for cheesier flavour.
(Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube moulds, freeze, and store up to 1 month or more.)
Great on pasta, as a dip or spread.
This recipe is really versatile – use other bits and add other herbs for variation.
Makes 6 servings or about 1 1/2 cups
1 can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup (60 ml) fresh lemon juice
(1 large lemon)
1/4 cup (60 ml) well-stirred tahini
1 small garlic clove, minced
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
salt to taste
2 to 3 tablespoons (30 to 45 ml) water
Dash ground paprika or sumac, for serving
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
Hummus is so versatile, you can add anything! Cooked sweet potato, beetroot, herbs, capsicum, white beans, avocado, jalapeños – the possibilities are endless so experiment!!!
Cashew sauce! Just four easy ingredients: cashews, garlic, salt, and water! Perfect base sauce recipe for pasta, dips, or cheesy sauce alternatives.
2 cups cashews
1 1/4 cup water or broth
1–2 cloves garlic
1 teaspoon salt
Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly. If you cannot wait, soak in boiling water while you prep everything else.
Place soaked cashews in the bowl of a food processor or blender with the veg stock, garlic, and salt. Puree until very, very smooth. Thin out with more water to desired consistency.
Add other ingredients for a different flavour!
Nutritional yeast for a cheesy sauce
Sauteed garlic & onion for Alfredo (blend again)
Herbs, like basil for a delicious basil cream
Serve on pasta, as a dip, sauce for burgers, burritos, nachos …
Store in fridge for 3-4 days or freeze.